Dorothy Stanford’s Lemon Curd

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup butter
  • ¾ cup sugar
  • 2 eggs, lightly beaten
  • Juice of 2 lemons
  • Grated rind of 2 lemons


  1. Cream the butter and gradually beat in the sugar.

  2. Beat the eggs into the creamed mixture, then add the lemon juice and grated rind. Cook, stirring, over low heat until mixture thickens. This must be cooked over low heat and stirred constantly to keep it from curdling. If desired, use a double boiler.

  3. Serve hot or cold, or use as a dessert filling.

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